The Hotel St. Francis Cook Book Part 25

=Fillet of sole, St. Cloud.= In a b.u.t.tered saute pan put four fillets of sole, season with salt and white pepper, add one-half gla.s.s of white wine and a little stock, and boil for ten minutes. Make a white wine sauce and add the following to it: Two dozen boiled mussels and one dozen boiled oysters removed from the sh.e.l.ls, six heads of canned mushrooms and twelve slices of truffle. Put the fish on a platter and cover with the sauce.

=Fruit salad glace.= One sliced orange and one sliced grapefruit, six slices of pineapple, one banana, one dozen strawberries and a handful of raspberries. Put all in bowl, add two spoonfuls of sugar, a gla.s.sful of maraschino and a pony of kirschwa.s.ser. Allow to stand in the ice box for an hour. Serve in small individual dishes with a spoonful of vanilla ice cream on top.

=Grapefruit c.o.c.ktail.= Slice one grapefruit and one-half orange and put in bowl with a spoonful of sugar and a pony of kirschwa.s.ser. Allow to stand for an hour. Serve in grapefruit supreme gla.s.ses, decorated on top with brandied cherries.

APRIL 19

BREAKFAST Raspberries with cream Plain omelet Rolls English breakfast tea

LUNCHEON Fillet of mariniert herring Potato salad Consomme in cups Sweetbread patties in cream Cold artichokes, vinaigrette Roquefort cheese and crackers Coffee

DINNER Puree of spinach Crab meat, Suzette Roast tenderloin of beef, Cubaine Gendarme potatoes Peas and carrots in cream Lettuce and alligator pear salad Frozen egg nogg Macaroons Coffee

=Sweetbread patties in cream.= Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to flow out. Then put them on the fire in one quart of water and two ounces of salt, bring to a boil, and then allow to become cold. Pull off the skin and cut the sweetbreads in pieces one-half inch square. Put in vessel with one cup of bouillon, and boil till soft. Then add a cup of cream, season with salt and a little Cayenne pepper, and boil for five minutes. Knead one ounce of b.u.t.ter with one ounce of flour, and use for thickening. Boil again for five minutes. Serve in hot patty sh.e.l.ls, on napkin, garnished with parsley in branches. (Patty sh.e.l.ls, Jan. 25).

=Puree of spinach (Soup).= Bring to a boil two quarts of chicken broth, add one peck of well-washed spinach and two ounces of b.u.t.ter, and boil for an hour. Strain through a fine sieve, and put back in the ca.s.serole.

It should now be of the thickness of a puree of pea soup. Season well with salt and pepper, and stir in, while boiling, one-quarter pound of sweet b.u.t.ter. Serve with small squares of bread fried in b.u.t.ter.

=Roast tenderloin of beef, Cubaine.= Roast the beef in the usual manner.

Serve with sauce Madere, and garnish with stuffed green or red peppers.

=Candied sweet potatoes.= Boil four sweet potatoes, remove the skins, and cut in egg shapes. Put in saute pan with two ounces of b.u.t.ter, and roast slowly. When nearly brown add a spoonful of powdered sugar and continue roasting till sugar and potatoes are brown.

=Cole slaw, ravigote.= Slice a white cabbage very thin and put in a salad bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly.

=Frozen egg nogg.= One quart of milk, six eggs, one-half pound of sugar, one pony of brandy, one pony of rum, and one-half teaspoonful of grated nutmeg. Mix well, strain, and freeze. Serve in gla.s.ses.

APRIL 20

BREAKFAST Stewed prunes Plain s.h.i.+rred eggs Rolls Coffee

LUNCHEON Grapefruit c.o.c.ktail Eggs en cocotte, Valentine Roast loin of pork, apple sauce Candied sweet potatoes Cole slaw, ravigote Vanilla custard pie Demi ta.s.se

DINNER Consomme Theodora Scalloped halibut with cheese Rump of beef Peas Parisian potatoes Beets Frouard Chocolate ice cream a.s.sorted cakes Coffee

=Eggs en cocotte, Valentine.= Mix some crab meat with a little well-seasoned cream sauce. Put a spoonful in the bottom of a b.u.t.tered cocotte dish, break an egg on top, salt and pepper the egg, put a little more crab meat and cream on top, sprinkle with grated Parmesan cheese, put some bits of b.u.t.ter on top, and bake in oven for five minutes.

=Consomme Theodora.= Put in the consomme, equal parts of small chicken dumplings, royal, and boiled asparagus tips. Before serving add some chopped chervil.

=Vanilla custard pie.= Six eggs, one quart of milk, one-quarter pound of sugar, one-half of a vanilla bean. Boil the milk with the vanilla bean.

Mix the eggs with the sugar and add to the milk. Strain, and fill a large pie dish lined with a thin pie dough, and bake in a moderate oven until set.

=Lemon custard pie.= Same as vanilla custard pie, except use the grated rind and the juice of two lemons instead of the vanilla bean.

=Orange custard pie.= Same as lemon custard pie, but use two oranges instead of the lemons.

=Cocoanut custard pie.= Same as vanilla custard pie, but put a handful of shredded cocoanut in the bottom of the pie before filling.

=Vanilla meringue pie.= Same as vanilla custard pie, but when baked, cover, and ornament the top with meringue paste, dust with powdered sugar, and put back in oven to color.

=Meringue paste for pie.= The whites of four eggs beaten firm and stiff; then add one-half pound of powdered sugar and mix well. Flavor to taste.

=Lemon meringue pie.= Same as lemon custard pie, but cover and ornament with meringue paste, and bake until colored.

=Orange meringue pie.= Same directions as for lemon meringue pie.

=Lemon pie, special.= The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of eggs well beaten, and pour into a large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top.

=Cocoanut meringue pie.= Same as cocoanut custard pie, but cover with meringue paste, and bake until colored.

APRIL 21

BREAKFAST Strawberries with cream Virginia ham and eggs Rolls Cocoa with whipped cream

LUNCHEON Antipasto Fried smelts, sauce remoulade Spring lamb Irish stew Chiffonnade salad Old fas.h.i.+oned raspberry shortcake Coffee

DINNER Toke Points on half sh.e.l.l Potage sante Boiled salmon, Villers Roast capon, au jus Parsnips with cream d.u.c.h.esse potatoes Endive salad, Victor dressing Frankfort pudding, sauce Sabayon Coffee

=Boiled salmon, Villers.= Cut two slices of salmon about one and one-half inch thick. Put in vessel with one quart of water, a bouquet garni, one spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of white wine vinegar. Boil slowly for twenty minutes. In a ca.s.serole put two ounces of b.u.t.ter, heat, and then add two ounces of flour. When the flour is hot add a pint and a half of the fish broth from the salmon, and boil for five minutes. Then add the yolk of one egg and one cup of cream, mix well, season with salt and pepper, and strain.

Add to the sauce one can of sliced mushrooms and half a pound of picked shrimps. Place the salmon on a platter and pour the sauce over it.

=Frankfort pudding.= One-quarter pound of b.u.t.ter, one-quarter pound of sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of six eggs, and some vanilla flavoring. Mix the b.u.t.ter with the sugar, and work well with a wooden spoon until creamy, then add the yolks, one by one, and mix thoroughly. Add the cake crumbs; which are made by pa.s.sing left-over cake through a colander with large holes; flavor with the vanilla extract, and mix well. Beat the whites to snow, and add to the batter, mixing very lightly. Put in a b.u.t.tered pudding mould and bake.

Serve hot Sabayon sauce separate, or pour over the pudding.

=Sabayon sauce.= In a copper kettle put six yolks of eggs and six ounces of powdered sugar. Set on a slow fire, or bain-marie, and beat until warm. Add a gla.s.s of Marsala or sherry wine and whip until it thickens.

Serve either hot or cold.

=Boiled parsnips.= Peel a half dozen parsnips, wash, and boil whole in salt water. When done cut in slices, or some fancy shape, and put in sauce pan with two ounces of b.u.t.ter. Heat through. Season with salt and pepper.

=Parsnips in cream.= Cut boiled parsnips in pieces two inches long, put in sauce pan with one cup of cream sauce, season with salt and white pepper. Serve in deep vegetable dish, and very hot.

=Victor dressing.= Two pinches of salt, one pinch of fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and one teaspoonful of chopped chervil.

APRIL 22

BREAKFAST Fresh cherries Flannel cakes with maple syrup Rolls Coffee

LUNCHEON Grapefruit with chestnuts Austrian chicken fritters Cold asparagus, mustard sauce Lemon pie, special Demi ta.s.se

DINNER Consomme Soubise Ripe olives with garlic and oil Deviled crabs in sh.e.l.ls Tenderloin of beef, c.u.mberland Stuffed cuc.u.mbers Sweet potatoes, Southern style, II.

California sherbet a.s.sorted cakes Coffee

=Consomme Soubise.= Mix one cup of puree of onions, one pint of cold chicken broth, three whole eggs and the yolks of three eggs; season with salt, pepper, and a little grated nutmeg. Strain through a fine sieve, put in b.u.t.tered moulds, and cook in bain-marie. Allow to set, slice, and serve in hot consomme.

=Ripe olives with garlic and oil.= Rub an olive dish or salad bowl with garlic. Put the olives in the dish, add a spoonful of olive oil, and roll the olives in the dish for a few minutes.